Menthiya Thogayal (Tangy Fenugreek Spread)

Fenugreek has three culinary uses: as an herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). In this recipe, I used the leaves to create a delicious spread along with some Tamarind!

South Indians rely on Tamarind for the tang. Almost every stew we make has some or the other form of tamarind. The tamarind also offsets the bitterness of fenugreek leaves in this recipe. Besides, this recipe makes a regular appearance on our menu. I’ve perfected it over time and now it is one of my easiest signature dishes!

Fenugreek Pesto | Methi Chutney – The Recipe

You’ll need –

Wash the leaves extremely well.

Soak tamarind in very little warm water for 5 minutes. This helps to extract its pulp easily.

To a blender, add the dry red chilli, softened tamarind

Blend to a coarse paste.

Add the washed leaves, salt & turmeric and a few drops of water.

Grind to a fine paste.

On a pan with high sides, heat oil & add cumin & flax seeds. Fry until they splutter.

Add the green paste to the oil.

Mix well. Add some jaggery / sugar to further offset the bitterness. Let that cook, while you stir occasionally.

Keep cooking on medium flame for 10 minutes until it reduces to a thick paste.

No Saro!! I don’t think it’d be a good idea to mix this with Pasta… unless you want a South Indian flavored Pasta! this works well as a spread on chapatis, breads, pooris or as a side to idli, dosa etc..